Recipes of the Week–August 3, 2015

Mother’s String Beans from: http://blog.wineofthemonthclub.com/recipe-mothers-string-beans/

2 Tb. butter
1 lb. green beans, french cut (sliced in half long way) or 2-10oz frozen packages of beans
1 large onion, finely chopped
2 cloves minced garlic
2 medium ripe tomatoes, peeled seeded and chopped
1 8oz can of tomato sauce
1 cup water
1 lb ground beef
Dash of red pepper
Salt & pepper/taste

Sauté onions in butter for 5 minutes, and add meat. Continue sautéing the meat until it is browned, stirring often. Add minced garlic, tomatoes, water and tomato sauce. Cover and slowly simmer for 20 minutes. You should have a nice sauce. Add the cut green beans, bring to a boil, and season to taste. Cover and continue simmering the beans over low heat until the beans are cooked. Unlike other bean dishes, this must cook awhile, at least 45 minutes. The beans should absorb the sauce and be thoroughly cooked.

This dish can also be prepared without the meat. It makes a delightful side dish. Optional additions are oregano or marjoram, and lemon juice. Serves 4 – 6.

 

Fried Green Beans from: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2948673

2 C. - Green Beans (fresh)
1/4 Tbsp - Olive Oil
1/2 tsp - Sesame Oil
1/2 Tbsp - Soy Sauce
4 - Garlic Clov

Wash and chop green beans into bit sized pieces. Mince garlic
Heat Wok with Olive oil over high heat.
When the oil hits the smoking point add green beans and garlic. Cook until green beans begin to lightly brown and splinter (about 5 minutes).
Reduce heat to medium low and add Soy Sauce and Sesame oil and toss for 2 - 3 minutes.
Serving Size: 1 – cup Number of Servings: 2

 

Squash and Mushroom Medley from: http://www.tasteofhome.com/recipes/squash-and-mushroom-medley/print

1 large yellow summer squash, chopped
1 large zucchini, chopped
1 medium onion, chopped
2 teaspoons butter
1 can (7 ounces) mushroom stems and pieces, drained
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper

In a large skillet, sauté the squash, zucchini and onion in butter until tender. Add the mushrooms, garlic, salt and pepper; sauté 2-3 minutes longer or until heated through. Yield: 5 servings.

 

Zucchini Alfredo from: http://m.allrecipes.com/recipe/52934/zucchini-alfredo/?mxt=t06rda

 

1 (12 ounce) package uncooked egg noodles

3 tablespoons vegetable oil

2 cloves garlic, minced

4 cups shredded zucchini

1/2 cup milk

4 ounces cream cheese, cubed

1/2 cup chopped fresh basil

salt and pepper to taste

grated Parmesan cheese (optional)

Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.

Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.

Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.